Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
Made from raw milk of native Bruna Alpina cow
Matured over a month in oak barrels with pomace
Semi-hard paste and a slight alcoholic hint
Vacca ubriaca is the perfect cheese for cheese and wine connoisseurs and enthusiasts. The aging of more than a month in marc of Camunnorum IGT (the red wine of the Camonica Valley) gives the cheese the typical aromas of wine, both on the nose and in the flavors, where the sweet alcoholic note stands out clearly and is one of the most fascinating characteristics of this cheese.
It is said that aging in marc was born yes from the peasant culture in which absolutely nothing is wasted, but above all out of necessity: the farmer in fact hid the cheeses in the barrels filled with marc so that the landowner who came to collect his commissions would not find them; another legend, on the other hand, says that this custom was born in wartime, when families hid the cheeses in the barrels so that enemy soldiers would not steal them.
Raw milk from the Bruna Alpina cow, with a percentage of Friesian, gives Vacca ubriaca intense mountain aromas. The most suitable wine to pair with this dairy gem is undoubtedly red, with Merlot and Cabernet leading the way. Tasted on its own it can be best appreciated.
INGREDIENTS AND BENEFITS
INGREDIENTS: Raw cow’s milk, Salt, Rennet
Cheese is the most produced and most varied food in Italy. Every small town has its own methods and raw materials, passed down through the centuries to this day. But if it is such an ancient source of livelihood, consumed since time immemorial, can cheese be harmful to human health? The answer is quite clear, however, it is important to make distinctions.
Our ancestors used to consume cheeses made from unprocessed milk milked from healthy, free-range animals. In recent years, however, the spasmodic pursuit of quantity has penalized the quality of life of dairy animals and consequently the quality of cheeses. The pasteurization to which milk is subjected also deprives cheeses of all the microflora and nutrients so useful to the human organism.
The solution then can only be one: progress by moving backward. Raw milk cheeses, rich in vitamins, positive microbacteria and natural nutrients still exist and are what is healthiest you can eat.
By choosing cheeses from small producers you are assured of the healthy origin of the milk and the authenticity of the resulting cheeses. You will benefit in taste, nature’s true taste, in health, and you will help rebalance man’s relationship with animals. Can you ask for anything better?
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.
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